Basic Mushroom Recipes

This section is devoted to recipes in which a variety of mushrooms
may be used. Each mushroom has its own unique qualities and will
make distinctive dishes with the most basic recipes. The blandness
of rice, for instance, can be enhanced by many different types of
mushrooms. Please take advantage of the suggested alternate mushrooms
that can be substituted in these recipes.

This is a good way to store perishable mushrooms for future use in
sauces, stuffings, and as a flavoring agent for soups and casseroles.
Use the stems from stuffed mushrooms to make duxelles, and save the
mushroom juices to add to soups and other dishes. Duxelles can be
covered and stored in the refrigerator for at least 1 week.

1 pound mushrooms, minced

1 small onion, minced

2 shallots or green onions, minced

4 tablespoons butter

1 teaspoon fresh lemon juice

Salt and pepper to taste

Pinch of grated nutmeg

Place the minced mushrooms in the center of a cotton tea towel.
Twist the ends of the towel to squeeze as much liquid from the
mushrooms as possible, collecting the juices in a bowl. Save the
juice for another dish.

In a sauté pan or skillet, sauté the mushrooms, onion, and
shallots in the butter until the onion is translucent. Add the lemon
juice, salt, pepper, and nutmeg. Continue to cook, stirring until
nearly all the moisture is evaporated.

--Kitchen Magic with Mushrooms

ALTERNATE MUSHROOMS: Blewit, Boletes, Common Store Mushroom

Mushroom Powder

Makes 1 cup

Mushrooms can be ground to a powder when thoroughly dried. Each
variety will impart different flavors to sauces, soups, broiled fish,
meat, and chicken. Puffballs are especially favored when used in
this manner. Mushroom powder will keep for 4 to 6 months.

3 to 4 pounds mushrooms, cut into 1/4-inch slices

1 teaspoon salt

1 teaspoon ground black pepper

Few grains of cayenne

2 teaspoons cornstarch, to prevent caking (optional)

Dry the mushroom slices (Preserving). When the slices are
nearly dry, remove in 2 to 3 batches to baking sheets. Place in a
preheated 300º oven and toast until golden brown.
After the slices have cooled, place a few at a time in a blender
or a food processor and blend to a fine powder. Repeat this
procedure until all the mushrooms have been pulverized. Add the
other ingredients and blend.

Mushroom Relish

An unusual relish that can be served with beef ribs, hamburgers,
chuck roast, or mild-flavored fish.

4 pounds mushrooms, coarsely chopped

2 green bell peppers, seeded and coarsely chopped

1 red bell pepper, seeded and coarsely chopped

2 tablespoons salt

4 whole cloves

1 teaspoon peppercorns

1 teaspoon whole allspice berries

2 teaspoons mustard seeds

1 cup wine vinegar

1 cup sugar

In a large mixing bowl,combine the mushrooms, green peppers,
and red peppers. Add the salt and mix well. Weigh down with a
plate that fits inside the bowl. Place a heavy object on top, such
as a stone. Let it stand overnight.

Place the spices in a cheesecloth bag. Tie securely with cotton string.

Combine the vinegar, sugar, and spice bag in a large heavy pot
and bring to a boil. Squeeze the liquid out of the mushroom mixture
with your hands and place the mushrooms in the pot. Simmer for 15
minutes.

Mushroom Chutney

Sweet and spicy mushrooms and tart apples combine to liven up beef,
ham, and poultry.

2 pounds mushrooms, sliced

2 tart apples, peeled, pared, and chopped

1 onion, chopped

1/2 cup raisins

2 tablespoons grated fresh ginger

3/4 cup brown sugar or more

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/2 cup distilled white vinegar

1 teaspoon salt

Place all the ingredients in a large saucepan and cook slowly,
uncovered, for 45 minutes to 1 hour or until most of the liquid has
evaporated. Pack into hot sterilized jars and process in a canner
for 5 minutes.

--Tom Flynn, from Rocky Mountain Mushroom Cookbook

ALTERNATE MUSHROOMS: Common Store Mushroom, Puffballs

Mushroom Ketchup

Makes 2 pint jars

An unusual relish that goes well with hamburgers, corned beef, and
cheese or cold meat sandwiches.

2 pounds mushrooms, drained and trimmed

One 1/4-inch slice fresh ginger peeled, minced

5 garlic cloves, minced

1/2 cup white distilled vinegar

One 8-ounce can tomato sauce

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1 teaspoon sugar

1-1/2 teaspoons salt or more

Puree the mushrooms, ginger, and garlic in small amounts in a
blender or food processor until the mixture becomes pastelike.
Place it in a heavy pot. Add the remaining ingredients and simmer
uncovered for 1 hour, stirring occasionally. Pack into hot
sterilized jars. Process in a canner for 15 minutes.

A basic sauce especially designed for dried mushrooms, although
small fresh caps may be used. Preparation time is short, since the
dried caps are rehydrated in the cooking process. Excellent over
pasta, chicken breasts, veal, and hot buttered toast.

2 ounces dried mushrooms, or 1/2 pound fresh small mushrooms

3 tablespoons butter

2 tablespoons water or more

1 cup half and half

Salt to taste

Pinch of white pepper

3 tablespoons water

1 tablespoon flour

If using dried mushrooms, quickly run water over the mushrooms
in a colander to remove any sand just before cooking.

In a medium-sized saucepan, melt the butter and add the water.
Add the mushrooms and cook slowly (for about 3 minutes) until the
caps are soft. Add more water if needed. Add the half and half,
salt, and white pepper. Simmer for 3 to 5 minutes. Blend the water
and flour together and slowly stir into the sauce. Cook and stir 5
minutes until the sauce thickens.

Mushroom Velouté Sauce

A classic sauce to be used with most mushrooms. Excellent over
sweetbreads, fish, or poultry.

1/2 pound fresh young mushrooms

4 tablespoons butter

2 shallots or green onions, chopped

2 tablespoons flour

1 cup rich milk, scalded

1 cup chicken broth

Few grains of nutmeg

Salt and pepper to taste

In a sauté pan or skillet, sauté the mushrooms in 2
tablespoons of the butter for 3 to 4 minutes, adding the shallots the
last few minutes. In a saucepan, melt the remaining 2 tablespoons of
butter and stir in the flour. Cook and stir for 2 to 3 minutes.
Whisk in the milk and broth. Simmer over very low heat, whisking
often, until the sauce is thickened. Add the mushrooms, nutmeg,
salt, and pepper.

--Kitchen Magic with Mushrooms

Tomato-Mushroom Sauce

Makes 4 cups

An elegant tomato sauce easily prepared in advance and stored in the
refrigerator. Spoon it over freshly cooked and drained ravioli or
pasta. Sprinkle with Romano or Parmesan cheese. This sauce is
especially good with boletes, chanterelles, or common store mushrooms.

1 pound fresh mushrooms, or 3 ounces dried mushrooms

4 garlic cloves, chopped

2 tablespoons olive oil

1 pound ground turkey or beef

1 teaspoon chopped fresh mint leaves (optional)

1/2 teaspoon dried rosemary

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

One 15-ounce can tomato sauce

Salt and pepper to taste

1/2 cup dry red wine or more

If using fresh mushrooms, cut into chunks; if using dried ones,
soak them in hot water to cover for about 15 minutes, squeeze dry, and
chop. Save the soaking liquid for the sauce.

In a large sauté pan or skillet, sauté the mushrooms and garlic
for 7 minutes in the olive oil. Remove the mushrooms and garlic with
a slotted spoon. Add the turkey or beef and cook for another 3
minutes, crumbling the meat as it cooks. Add the mint,
rosemary, oregano, thyme, tomato sauce, salt, pepper, red wine,
mushroom-garlic mixture, and the soaking liquid from the dried
mushrooms if you have it. Cover and simmer for 1 hour. If you want a
richer flavor, add more wine during the last 10 minutes of cooking.

--Peggy Sanders

Mushroom Mayonnaise

Makes 2 cups

An excellent salad dressing. Spread on bread or toast or add to
sandwiches. This mayonnaise will keep in the refrigerator for several days.

2 eggs, at room temperature

1 teaspoon salt

1 teaspoon Dijon-style mustard, or 1/2 teaspoon dry mustard

2 tablespoons fresh lemon juice

1 teaspoon sherry wine vinegar

1 cup mild-flavored vegetable oil

1/4 pound mushrooms

Combine the eggs, salt, and mustard in a food processor or
blender and blend for 10 seconds. Add the lemon juice and vinegar
and blend for 10 more seconds. Add the oil in a slow stream,
alternating with the mushrooms, one at a time. Refrigerate.

There are never leftovers when these succulent appetizers are served.
Guests usually soak up the sauce with French bread. These mushrooms
are also delectable tossed with a salad.

1 pound small button mushrooms

1/3 cup olive oil

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1/2 teaspoon salt

2 tablespoons brandy

1/2 teaspoon ground pepper

2 tablespoons chopped fresh parsley

1/2 teaspoon each minced fresh thyme and oregano, or 1/8 teaspoon each dried thyme and oregano

Place all the ingredients in a saucepan and simmer very slowly
for 10 minutes. Mix gently a few times. Allow the mushrooms to
cool in the liquid. Drain and serve with toothpicks.

--Kitchen Magic with Mushrooms

ALTERNATE MUSHROOMS: Common Store Mushrooms, Meadow Mushroom

Marinated Mushrooms with Onion Rings

Serves 12 as an appetizer

These mushrooms will keep in the refrigerator for 2 weeks. An
excellent recipe if you have a pressure cooker for canning.
Especially good for chanterelles.

1 small onion, sliced crosswise

1/3 cup dry red wine

1/3 cup olive oil

1/4 cup minced fresh parsley

1 teaspoon Dijon mustard

1 tablespoon light brown sugar

1 teaspoon salt

1 pound mushrooms, thinly sliced

Separate the onion into rings. Place all the ingredients except
the mushrooms in a large saucepan and bring to a boil. Add the
mushrooms and simmer 5 to 6 minutes. Chill in a covered bowl for
several hours, stirring a few times.

Mushrooms Trifolati

The powerful anchovy taste requires the presence of a strongly
flavored mushroom for balance, such as the shaggy parasol or common
store mushroom. Serve on hot toast.

2 tablespoons olive oil

1 garlic clove, chopped

1 pound mushrooms, sliced

1 tablespoon butter

3 anchovy fillets, chopped

Pepper to taste

Juice of 1/2 lemon

Freshly toasted bread squares

1 teaspoon chopped fresh parsley

In a sauté pan or skillet, heat the oil and cook the garlic until
translucent. Add the mushrooms and cook for 5 minutes or until all
the liquid has evaporated. Add the butter, anchovies, pepper, and
lemon juice and cook for 5 minutes. Remove from the heat and serve on
squares of toast, sprinkled with the parsley.

--Kitchen Magic with Mushrooms

Mushroom and Pecan Paté

Serves 10 at a party

The combination of mushrooms and pecans is outstanding. This pâté is
delectable served hot with the creamed mushroom sauce.

1-1/2 pounds mushrooms, chopped (you may use a combination of several
varieties, for example: 1 pound common store mushrooms and 1/2 pound
chanterelles or 1 to 2 ounces dried Italian boletes, or porcini.)

1 onion, minced

1/2 cup (1 stick) butter

1/2 teaspoon salt

1 thyme sprig, chopped, or 1/4 teaspoon dried thyme

8 eggs, slightly beaten

1 cup grated Emmenthaler cheese

1 cup ground pecans

Creamed Mushroom Sauce, following

If you use dried mushrooms, soak them for about 15 minutes in hot
water to cover, then drain and squeeze dry. Reserve the soaking
liquid.

Cook the onion in the butter over low heat in a heavy pot until
the onion is soft. Add the mushrooms, salt, and thyme. Cover and
raise the heat for a few minutes. Empty into a strainer and press
out as much juice as possible. Reserve the juice. Allow the
mushrooms to cool, then mix them with the eggs, cheese, and pecans.
Taste for salt and correct seasoning.

Pack the mixture into a buttered loaf pan and cover with foil.
Place the loaf pan in a larger pan and pour boiling water into the
pan so that it comes halfway up the side of the loaf pan. Bake in a
preheated 325º oven for 1 hour or until the pâté is firm and slightly
puffed. Allow it to set for 20 minutes before serving.

Place all the ingredients except the butter in a heavy saucepan.
Cook until the liquid is reduced to a syrup, with only 6 to 7
tablespoons remaining. Cut the butter into 8 pieces and add one
piece at a time over low heat, stirring gently. Do not add too much
butter at one time. If the sauce seems too tart, add more butter.

Shellfish blend beautifully as stuffings for mushrooms and crêpes.
Scallops, lobster, mussels, and others can be substituted for crab
meat.

12 to 16 large mushrooms, stems removed

6 tablespoons butter, melted

3/4 pound fresh cooked crab meat

2 eggs, beaten

3 tablespoons mayonnaise

1/4 cup chopped green onions

2 teaspoons fresh lemon juice

1/2 cup fresh bread crumbs

Dip the mushroom caps in the melted butter and place them upside
down in a buttered baking dish. Save the stems for another meal.

Combine the crab meat, eggs, mayonnaise, onions, lemon juice,
and half of the bread crumbs. Fill the mushroom caps with this
mixture. Sprinkle the remaining crumbs and any butter left from
dipping the caps on top of the stuffed caps. Bake in a preheated
375º oven for 15 minutes or until the bread crumbs are golden brown.

Melt 6 tablespoons of the butter. Dip the mushroom caps into
the melted butter and place them upside down in a buttered baking
dish. Chop the mushroom stems and set aside. In a sauté pan or
skillet, melt the remaining 2 tablespoons of butter and sauté the
onion, garlic and mushrooms stems for about 5 minutes. Add the
spinach, turkey, nutmeg, salt, and pepper, and cook until the meat is
done.

Fill the mushroom caps with the mixture, sprinkle with Parmesan
cheese, and bake for 15 minutes or until browned. Serve hot on
toasted bread rounds, if desired.

Mushrooms Escargot Style

Dip slices of French bread into the cooking liquid released from
these juicy stuffed mushrooms.

1 tablespoon butter, melted

Few drops fresh lemon juice

1 to 1-1/2 pounds large mushrooms, stemmed

2 garlic cloves, minced

1/2 cup (1 stick) soft butter

2 shallots or green onions, minced

1/2 cup chopped fresh parsley

1/4 cup freshly grated Parmesan cheese

Salt and pepper

1 loaf sourdough French bread

Combine the melted butter and lemon juice. Rub each mushroom
with this mixture. Combine the garlic, soft butter, shallots,
parsley, and Parmesan cheese. Add salt and pepper to taste and fill
the mushroom cavities. Set in a shallow baking pan and bake in a
preheated 400º oven for 10 to 12 minutes.

Serve with slices of French bread to soak up the juices, or set
the mushrooms on the bread with toothpicks.

Stuffed Mushrooms Lucchese

Large meaty mushrooms are filled with a combination of walnuts and
bacon and served as an appetizer or side dish.

1-1/2 pounds large mushrooms

4 tablespoons butter

1 medium onion, minced

1 cup soft white bread crumbs

1 cup chopped walnuts

1 tablespoon tomato paste

2 tablespoons fresh lemon juice

Salt and pepper to taste

3 bacon strips, cooked, drained, and crumbled

1/2 cup half and half

Remove the stems from the mushrooms and mince the stems. Melt
the butter in a sauté pan or skillet and sauté the onion and stems
for 4 minutes. Stir in the bread crumbs, nuts, tomato paste, lemon
juice, salt, and pepper and cook for 2 minutes. Let the mixture
cool slightly, then stuff the caps. Top with the bacon and bake in
a preheated 400º oven for 25 minutes. Remove from the oven. Pour
the cream over the mushrooms and bake for 5 more minutes. Serve warm.

This recipe originally called for the horse mushroom, a large field
mushroom sometimes the size of a dinner plate. Common store
mushrooms, shiitakes, chanterelles, or milky caps will make an
equally delicious soup.

2 tablespoons butter

1 pound mushrooms, chopped

1 large garlic clove, chopped

3 to 4 green onions, chopped

4 cups chicken broth or more

1/2 cup cooked rice

Salt and pepper to taste

Chopped fresh parsley

4 tablespoons dry sherry

In a sauté pan or skillet, melt the butter and sauté the
mushrooms, garlic, and green onions. Cook until most of the liquid
has evaporated. Reserve about one-third of the sauté mixture and
puree the remainder in a blender or a food processor with about 1
cup of the broth and the rice. The rice stabilizes the soup. Heat
the puree in a heavy stockpot; add the remaining broth. Add salt and
pepper and the mushrooms. If too thick, add more broth. Garnish
with parsley, and at the table have each guest add a tablespoon of
sherry to his or her serving.

--Mary Keehner

Mushroom-Yogurt Soup

Serves 4 to 5 as a first course

A hearty soup once served after a mushroom foray at a College of the
Redwoods biology class in Mendocino, California. A green salad and a
thick slice of whole-wheat bread covered with goat cheese made the
meal complete.

4 tablespoons butter

1 medium onion, chopped

6 green onions, chopped

3/4 pound mushrooms, sliced

2 teaspoons paprika

1/4 cup flour

6 cups chicken broth

2 egg yolks

1-1/2 cups plain yogurt

1 teaspoon chopped fresh dill, or 1/4 teaspoon dried dill

Salt and pepper to taste

In a large saucepan, melt the butter and sauté the onions until
translucent. Add the mushrooms and cook until soft. Gradually stir
in the paprika and flour. Add the broth. Cook, stirring, until
thickened. Cover and simmer for 30 minutes.

Lightly beat together the egg yolks, yogurt, and dill. Stir
about 1 cup of the hot soup into the egg mixture. Return it to the
soup and cook, stirring over very low heat just until it thickens. Do
not allow it to boil. Season with salt and pepper.

Cream of Mushroom Soup

A basic cream soup that will highlight the flavor of most kinds of mushrooms.

5 tablespoons butter

1 large onion, chopped into small pieces

1-1/2 pounds mushrooms, chopped into small pieces

1/2 cup dry white wine

2-1/2 cups chicken broth

1 cup half and half

Dash of ground nutmeg

Salt and pepper to taste

In a large saucepan, melt the butter and sauté the onion until
translucent. Add the mushrooms and continue to sauté for 5 minutes.
Stir in the wine and cook for a few minutes, then add the broth.
Cook for 15 minutes. Slowly add the cream and simmer for 5 minutes,
never allowing it to boil. When you are ready to serve, add the
nutmeg, salt, and pepper. Serve hot.

--Louise Freedman

Consommé with Mushrooms

Serves 4 to 6 as a main course

A rich consommé containing a combination of flavors. Serve some
mushrooms and capers in each bowl. Toasted garlic-tarragon bread
complements this soup.

Six 10-1/2-ounce cans beef consommé, with an equal amount of cold water

1 pound round steak, cubed

3 large leeks, coarsely chopped

1 lemon, sliced without peeling into 1/4-inch slices

2 medium carrots, quartered and cut into 2-inch slices

2 celery stalks, coarsely chopped

2 garlic cloves, crushed

1 bay leaf

2 egg whites

1/4 pound fresh mushrooms, cut into thin slices

2 tablespoons butter

2 tablespoons fresh lemon juice

2 tablespoons capers, drained

1/4 cup brandy

Salt and pepper to taste

Heat the consommé and water in a large soup pot. Add the cubed
round steak and bring to a boil. Reduce to a simmer and remove the
scum. Add the leeks, lemon slices, carrots, celery, garlic, and bay
leaf. Simmer for 2 hours. Remove from the heat and strain the
stock. Allow it to cool. Discard the bay leaf.

Beat the egg whites lightly. Add them to the cooled stock and heat,
stirring constantly. Strain the stock again, this time through a
strainer lined with moistened muslin. The stock should be clear and
a rich amber in color.

Sauté the mushrooms in the butter for 2 to 3 minutes, then add the
lemon juice and capers. Bring the clarified consommé to a boil. Add
the brandy and the salt and pepper to taste. Reduce the heat. Add
the mushrooms and capers. Simmer for a few minutes.

Cut the eggs in half lengthwise. Remove the yolks and mash
them in a mixing bowl. Blend in the duxelles, mayonnaise, mustard,
salt, and pepper. Mound the yolk mixture into the egg whites and
sprinkle the parsley over the top.

--Louise Freedman

ALTERNATE MUSHROOMS: Boletes, Common Store Mushroom

Mushroom Frittata

Serves 4 to 6 as an appetizer or 3 or 4 as a main course

A flavorful cold appetizer or main course for a summer lunch. This
is a pleasant opportunity to experiment with combinations of herbs
and mushrooms. Use milky caps, chanterelles, hedgehog mushrooms, or
common store mushrooms.

1/2 pound mushrooms, chopped

4 tablespoons butter

1 yellow onion, chopped

6 eggs, beaten

1/2 cup milk or half and half

1/4 cup dry sherry

1/4 cup bread crumbs

1/4 cup freshly grated Parmesan cheese

2 teaspoons chopped fresh parsley

1/2 teaspoon dried tarragon

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

In a sauté pan or skillet, sauté the mushrooms in the butter
for about 3 minutes. Add the onion and cook over moderate heat until
it is translucent. Cool.

In a mixing bowl, blend the eggs, milk, sherry, bread crumbs,
Parmesan cheese, herbs, salt, and pepper. Stir in the mushrooms and
onion and spread the mixture in a greased 9-by-13-inch baking pan.
Bake for 30 minutes in a preheated 350º oven or until a knife
inserted in the center comes out clean. Cool, then cut into squares
to serve.

--Ken Kassenbrock and Pat Bedinger

Mushroom Omelette

Serves 3 to 4 as a main course

The flavor of mild and delicate mushrooms, such as oyster,
puffball and shaggy mane mushrooms, is enhanced when cooked with
eggs. Slicing mushrooms finely allows them to cook more quickly.

1/2 pound mushrooms, thinly sliced

4 tablespoons butter

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

1/4 cup heavy cream

6 eggs, which have been kept at room temperature for at least 30 minutes
and then lightly beaten

Salt and pepper to taste

In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons
of the butter. Cook until the liquid has almost evaporated. Add the
chives and parsley. Set aside.

Blend the cream into the eggs. Melt the remaining 2 tablespoons
of butter in an omelette pan. Add the beaten eggs, salt, and
pepper. Allow the eggs to partially cook, then add the mushroom
mixture. Quickly fold the omelette in half and transfer to warm
plates.

--Louise Freedman

Mushroom Soufflé

Serves 2 or 3 as a main course

Try using chanterelles and/or blewits for color as well as
gustatory pleasure.

4 tablespoons butter

1 small onion, minced

3/4 pound mushrooms, minced

1/4 cup flour

1 cup half and half

1/4 cup dry sherry

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground white pepper

Dash of cayenne

4 eggs, separated

2 tablespoons bread crumbs

In a sauté pan or skillet, melt the butter and sauté the onion
until translucent. Add the mushrooms and cook slowly for about 7 to
10 minutes or until most of the liquid has evaporated. Add the
flour; cook and stir for 2 or 3 minutes, then mix in the half and
half and sherry. Add the parsley, salt, pepper, and cayenne. Cool.

Beat the egg yolks and add to the cooled mushroom mixture. Beat
the egg whites until stiff. Fold them gently into the mushroom-egg
yolk mixture, then turn into a buttered 6-cup soufflé dish. Sprinkle
the bread crumbs on top. Bake in a preheated 350º oven for about 45
minutes or until the top is firm and golden brown.

The use of curry powder demands a mushroom with strong flavor, such
as the common store mushroom, shaggy parasol, horse mushroom, or
candy cap.

2 cups water

Salt to taste

1 cup brown rice

4 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped celery

1/2 pound mushrooms, chopped

3/4 tablespoon curry powder

1/4 cup chutney, minced

1/4 cup pine nuts

2 tablespoons raisins, chopped

In a saucepan, bring the water to a boil, add the salt, and stir
in the rice. Reduce the heat to low. Cover and steam 35 to 40
minutes or until tender.

In a sauté pan or skillet, melt the butter and sauté the onion,
celery, and mushrooms for about 5 to 6 minutes. Stir in the curry
powder and continue to blend until the vegetables are nicely browned.
Add the chutney to the curry mixture and fold the entire mixture into
the brown rice. Add the pine nuts and raisins just before serving.

--Roma Wagner

Mushroom Pilaf

Serves 6 as a side dish

Many mushroom varieties can go into this dish.

2 tablespoons butter

1 medium onion, diced very fine

2 cups long-grain white rice

1/4 pound mushrooms, sliced

3-1/2 cups beef broth

Melt the butter in a large sauté pan or skillet. Add the onion
and rice, stirring until golden brown in color. Stir in the
mushrooms, and then the beef broth. Cover.

Bring to a boil and lower the heat to a simmer. Cook for about
20 minutes or until all the broth is absorbed.

--Ardie Drysdale

Mushroom Risotto

Serves 4 as a side dish

Bland foods such as rice complement the nuances of mushroom flavors.
This dish can be accented with many varieties of mushrooms.
We recommend shaggy parasols, boletes, or chanterelles.

3 cups chicken broth

Pinch of saffron

4 tablespoons butter

1 tablespoon olive oil

1/2 pound mushrooms, sliced

1 cup Arborio rice

Salt and pepper to taste

2 tablespoons chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

Place the chicken broth in a saucepan; add the saffron and
bring the broth to a boil. Remove from the heat. In a saucepan,
melt the butter with the olive oil and sauté the mushrooms for 5
minutes. Add the rice; cook and stir until golden. Add the heated
chicken broth 1 cup at a time, simmering and stirring occasionally
until each cup is absorbed and the rice is creamy. Add salt and
pepper. Sprinkle with parsley.

Serve immediately on a platter with the cheese sprinkled on top.

--Kitchen Magic with Mushrooms

Baked Kasha and Mushrooms

Serves 4 as a side dish

An Eastern European casserole dish, combining the nuttiness of
buckwheat groats with the flavor and texture of mushrooms such as
milky caps, common store mushrooms or boletes.

1 cup kasha

5 tablespoons butter

3-1/2 cups boiling water

1 medium onion, chopped

1 pound mushrooms, cut into large pieces

2 tablespoons chopped fresh dill

Salt

1/2 cup sour cream or plain yogurt

Wash and rinse the kasha. In a large saucepan, melt 3
tablespoons of the butter. Add the kasha and cook constantly to keep
the grains separated and coated for 3 minutes. Stir in the boiling
water. Cover and cook for about 10 minutes.

In a sauté pan or skillet, sauté the onion in the remaining 2
tablespoons of the butter. Add the mushrooms and cook until all the
liquid is absorbed. Add the chopped dill.

Blend the mushroom mixture into the kasha and add the salt.
Place it in a buttered casserole dish. Bake for 15 to 20 minutes in
a preheated 350º oven.

Top each serving with a large spoonful of sour cream.

--Louise Freedman

Fettuccine with Artichoke Hearts and Mushrooms

Serves 5 or 6 as a main course

The contrasting flavors of artichokes and mushrooms convert pasta
into an exciting vegetarian meal. Small trimmed whole artichokes may
be used.

12 small fresh artichoke hearts, outer leaves removed

1/4 cup wine vinegar

6 garlic cloves, minced

1/2 pound mushrooms, sliced

1/4 cup olive oil

4 green onions, cut into 2-inch slices

2 tablespoons fresh lemon juice

Salt and pepper to taste

1 pound fresh or dried fettuccine

4 tablespoons unsalted butter

1/2 cup heavy cream

1/2 cup minced fresh Italian parsley

Freshly grated Parmesan cheese

In a medium saucepan, simmer the artichokes in water to cover
and the vinegar for 5 to 8 minutes or until they can be pierced
with a fork. Drain.

In a sauté pan or skillet, sauté the garlic and mushrooms in the
olive oil for 5 minutes. Add the green onions and cook until
translucent. Add the lemon juice, salt, and pepper. Add the
artichokes. Set aside and keep warm.

Cook the fettuccine in a large amount of boiling salted water until
al dente. Drain. Put the fettuccine back into the pot, add the
butter, and toss the pasta to coat it. Add the cream and quickly
toss. Add the artichokes, mushrooms, and parsley and toss again.

Serve this dish in a large platter accompanied with a bowl of
Parmesan cheese.

--Louise Freedman

ALTERNATE MUSHROOMS: Chanterelle, Common Store Mushroom, Puffballs

Tagliarini with Mushrooms and Eggplant Sauce

Serves 6 to 8 as a main course

A very filling combination of foods.

1 medium whole eggplant

1-1/2 pounds mushrooms

1/4 cup olive oil

3 garlic cloves, diced

1 cup dry white wine

1 large green or red bell pepper, peeled and coarsely chopped

1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary

3 cups chopped fresh tomatoes, or one 15-ounce can peeled tomatoes

12 California pitted ripe olives

Salt to taste

1-1/2 pounds tagliarini

Freshly grated Parmesan cheese

With a fork, prick the skin of the eggplant and place it on a
baking sheet in a preheated 450º oven for 30 minutes or until the
outer surface is crusty and brown. Cool. Scoop out the pulp and
discard the skin.

In a sauté pan or skillet, sauté the mushrooms in the olive oil
for 5 minutes or until browned. Remove from the pan with a slotted
spoon.

In the same pan, sauté the eggplant and garlic in the olive oil
left over from the mushrooms. Cook over medium heat, stirring
constantly, for a few minutes. Add the wine and cook a few minutes
longer. Add the pepper, rosemary, tomatoes, olives, salt, and the
mushrooms. Continue to cook over low heat while you prepare the
pasta.

Cook the tagliarini in boiling salted water until al dente.
Drain and serve the sauce on top of the pasta. Generously sprinkle
with Parmesan cheese and serve immediately.

One of the simplest of the many mushroom-butter-cream combinations.
Shaggy manes or chanterelles are especially good baked this way.

1 to 2 pounds mushrooms, cut in halves

Salt and pepper to taste

5 to 6 tablespoons butter

About 4 tablespoons heavy cream

Spread the mushrooms in a long baking pan. Dust lightly with
salt and pepper and dot with butter. Cover and bake in a preheated
350ºoven for 25 minutes. Pour the cream into the pan and bring to a
boil on top of the stove.

--Kitchen Magic with Mushrooms

Stewed Mushrooms

Serves 4 as a side dish

Another basic mushroom dish--try shaggy parasol mushrooms or common
store mushrooms this way.

1 pound small button mushrooms

3 tablespoons butter

1 cup sour cream or plain yogurt

In a sauté pan or skillet, sauté the mushrooms in the butter
until brown. Add the sour cream and allow it to "stew" at a slow
simmer on top of the stove. If using yogurt, simmer it until just
heated through. Serve immediately.

--Kitchen Magic with Mushrooms

Miso-Baked Mushrooms

Serves 4 as a side dish

The tangy flavor of miso turns mushrooms into a delicious side dish.
Serve over rice or grill them until brown and juicy.

1 tablespoon white or red miso

2 minced garlic cloves

1/2 cup water

1/2 teaspoon sugar

1 teaspoon Asian sesame oil

1 tablespoon sesame seeds

1 pound mushrooms

In a large glass or ceramic bowl, mix and crush the miso and
garlic in the water with the back of a spoon until blended. Add the
sugar, sesame oil, and seeds. Add the mushrooms, cover, and marinate
in the refrigerator for 20 minutes or more.

Cover the bottom of a buttered 8-by-8-inch baking pan with the
tomatoes. Layer the mushrooms on top. Add the salt, pepper, and
tarragon. In a small sauté pan or skillet, slowly brown the bread
crumbs in the butter and then add this mixture to the mushrooms.
Crumble the cheese on top and bake in a preheated 400º oven for 20
minutes.

In a saucepan, melt the butter and add the onion and mushrooms.
Cover and cook 20 minutes over low heat. Remove the cover and
sprinkle the flour over the mushrooms. Blend. Cook and stir for 1
to 2 minutes. Add the salt, pepper, and sour cream. Heat
thoroughly, but do not boil.

--Luba Burrows

Mushroom Bread Pudding

Serves 8 to 10 as a side dish

Several different mushrooms can be featured in this savory pudding,
such as chanterelles, common store mushrooms, field mushrooms, candy
cap mushrooms, and boletes, fresh or dried. Serve it with rack of
lamb or a beef rib roast.

One 1-pound loaf day-old French bread, cut into small cubes

2-1/2 cups milk or more

2 teaspoons chopped fresh Italian parsley

1/2 teaspoon ground coriander

2 green onions, chopped

2 eggs, slightly beaten

2 small zucchini

1 pound fresh or 3 ounces dried mushrooms, sliced (if using dried
mushrooms, soak them in hot water for about 15 minutes, squeeze
dry, and reserve the liquid)

4 tablespoons butter

1 teaspoon salt

1-1/2 teaspoons baking powder

1 cup unbleached all-purpose flour

Place the bread cubes in a large mixing bowl. Pour 2 cups of
the milk over the bread cubes and let stand for 20 minutes.
With your fingers occasionally blend the milk into the bread cubes,
breaking the hard bread crusts. Mix the parsley, coriander, green
onions, and eggs into the mixture.

Grate the zucchini, then place them in a clean dish towel and
twist it to remove as much liquid as possible. Add it to the bread
mixture.

In a sauté pan or skillet, sauté the mushrooms in the butter for
7 minutes. Cool for 5 minutes. Add the mushrooms and 1/2 cup of milk
to the mixture.

Mix the salt, baking powder, and flour together and add it
slowly, working it into the bread mixture. Do not overwork the
dough. The dough should be lumpy and sticky. Add more milk if
needed.

Place the mixture in a buttered baking dish and bake in a
preheated 350º oven for 45 minutes to 1 hour, or until well browned.

--Louise Freedman

Mushroom Pirog

Serves 4 to 6 as a main course

A mushroom pie, brown and crusty. Blewits are perfect for this dish,
but other types of mushrooms are also good.

Filling:

2 pounds mushrooms

3 tablespoons butter

6 green onions, chopped

1 teaspoon fresh lemon juice

Salt and pepper to taste

2 tablespoons flour

1/2 cup milk or more

1/2 cup sour cream

2 hard cooked-eggs, sliced

Pie Crust:

1/2 cup (1 stick) butter

2 cups unbleached all-purpose flour mixed with 1 teaspoon salt

1/2 cup cold water or more

1 egg yolk, mixed with 1 teaspoon water

Sesame seeds (optional)

Stem and slice the mushrooms. Save the stems for duxelles.
In a sauté pan or skillet, melt the butter and sauté the
mushrooms for 5 minutes. Add the green onions, lemon juice, and salt
and pepper to taste. Sprinkle the flour on top and, quickly
stirring, add milk to blend. Allow it to cool. Add the sour cream.
Set aside.

To make the crust, cut the butter into the flour with a pastry
cutter or 2 knives. Mix in the water until it forms a ball. You
may need additional water. Divide the dough in half. Roll out one
dough ball on a floured board and line the bottom of the pie pan.

Fill with the mushroom mixture, then cover the filling with the
sliced hard-cooked eggs. Roll out the other half of the crust and
cover, pinching the edges securely together. Cut a slit in the top.
You may want to form a mushroom design out of the leftover crust to
put on top. Brush the top with the egg-water. Sprinkle with sesame
seeds, if you like.

Bake in a preheated 350º oven for 30 minutes or until the crust
is golden brown.

--Kitchen Magic with Mushrooms

Mushroom Piroshki Variation

Makes 6 turnovers

Use the same ingredients as in the preceding recipe to make
beautiful individual turnovers.

Follow the recipe for the pirog crust, preceding. Roll the
pastry 1/8 inch thick and cut into six 4-inch- diameter circles.

Prepare the mushroom filling. Chop the hard-cooked eggs. Place
1-1/2 tablespoons of cooled filling on half of each circle. Sprinkle
some chopped hard-cooked egg on top. Moisten the edge of the circle
and fold over, pinching the edges together. Transfer the piroshki
to a buttered baking sheet. Brush the egg-water mixture on top.
Sprinkle on sesame seeds, if you like. Bake in a preheated 400º
oven for about 15 minutes, or until the crusts are golden.

--Kitchen Magic with Mushrooms

Mushroom Strudel

Serves 4 as a main course

Sheets of flaky filo embrace the mushroom filling, making an elegant
main course. Any mushroom except Asian varieties may be used.

1/2 cup (1 stick) butter

1 medium onion, chopped

1 pound mushrooms, chopped

1/4 cup dry sherry

2 tablespoons chopped fresh dill, or 1-1/2 teaspoons dried dill

Salt to taste

Freshly ground black pepper to taste

1/4 cup sour cream

10 filo leaves

1/2 cup bread crumbs

In a saucepan, melt 3 tablespoons of the butter. Sauté the
onion until translucent. Add the mushrooms and cook for 5 minutes,
or until all the liquid has evaporated. Add the sherry, dill, salt,
and pepper. Allow the mixture to cool. Stir in the sour cream.

Melt the remaining butter in a saucepan. Brush a sheet of the
filo with melted butter and fit it into an 8-inch baking dish.
Repeat 5 times, then sprinkle the bread crumbs over the fifth sheet
and add the mushroom mixture. Fold the bottom sheets over the
mushroom mixture. Add the other 5 sheets in the same manner, only
folding the top sheets down to fit within the baking pan. Brush the
top surface with the remaining butter. Score lightly into the
portions desired. Bake in a preheated 350 º oven for 30 minutes or
until golden brown. The strudel will expand in size and become light
and flaky.